Cut and boil tomatoes with little salt and 1/4th cup water.Dry roast the mustard,fennel and methi seeds alongwith 1 broken dry red chilli.Grind to a fine powder and preserve in an airtight container for use in other chutneys.Chop dates and cube aam papad (tasty mango bars).Dates can be substituted with 1 tbsp raisins.Heat 1 tsp oil and sprinkle 1 broken dry red chilli and 1/4 th tsp mustard seeds.When they crackle,add the boiled tomato.Add sugar depending on sourness of tomatoes.

The tomatoes are already soft.So no need to add extra water.Add dates and cubed aam papad.Dates and aam papad should be just soft but not overcooked.The chutney should be thick.Sprinkle 1/2 tsp dry roasted masala.Toss,cool and serve chilled as a sweet ending to a sumptuous lunch or dinner.Deep fried papad goes very well with chutney.This chutney can be preserved for 4-5 days.